Restaurant News

Dog Haus helps No Kid Hungry

The gourmet hot dog, sausage and burger concept has teamed up with some of the country’s top chefs to raise money for No Kid Hungry. Its goal is to raise $100,000 for the organization. The Dog Haus culinary team will work closely with the eight nationally celebrated chefs from across the country to create limited, gourmet menu items. These items are available at all Dog Haus locations nationwide for two months at a time. The program launched on Jan. 1 with current “Top Chef” contender Bruce Kalman, of Union and Knead & Co. His “Porchetta ‘Bout It” is a custom porchetta sausage made with Kalman’s signature porchetta seasoning, Italian giardiniera, garlic aioli and chicharrón. “Top Chef” season 14 winner Brooke Williamson, of Playa Provisions and The Tripel, pairs this sausage with a “Salty Malty” caramel budino shake. It’s made with a caramel swirl, malt and Callebaut Dulce Crispearls. Dog Haus will donate $1 of each purchase directly to No Kid Hungry. Dog Haus will allow guests the option to round up their bill up to the nearest dollar throughout 2018. 3335 S. Figueroa St., Suite D, (213)748-4287. 3817 West Olive Ave., (818)566-4287. 93 E. Green St., (626)683-0808.

New 2018 restaurant

Inko Nito is a new stand-alone dining concept from Azumi Ltd. To celebrate its grand opening, Inko Nito will be offering 50 percent off all food until Jan. 7. The casual Japanese restaurant, conceived by Rainer Becker, the creator and co-founder of Zuma restaurants worldwide, serves unconventional, contemporary robatayaki, developed with executive chef Hamish Brown. The innovative menu contains a variety of salads; “Nigaki” dishes made with roasted nori, sushi rice and choice of topping; robata plates with meat, fish or vegetable items; and a comprehensive cocktail, beer, wine and sake list. The restaurant opens daily at 5 p.m. 225-227 S. Garey St., Los Angeles, (310)999-0476.

Cooking classes at BLVD Kitchen

Learn some new and creative ideas for eating healthier in 2018. On Jan. 8 at 6:30 p.m., start on your resolutions with the “Healthy Soups and Salads” class. Dr. JJ Levenstein teaches participants how to make nutritious soups, salads and snacks. The class is $85 per person. On Saturday, Jan. 13 at 10 a.m., chef Michal Harris teaches kids 6 years old and up delicious recipes that incorporate vegetables into everyday meals. 13545 Ventura Blvd., Sherman Oaks, (844)454-2583.

dineL.A. 2018

It’s dineL.A. time again from Jan. 12 to Jan. 26 with two weeks of dining deals in some of Los Angeles’ best restaurants. dineL.A. offers an exclusive series presented by American Express with dinners starting at $95. Selected restaurants include BOA Steakhouse – Santa Monica and BOA Steakhouse – West Hollywood, CUT by Wolfgang Puck, Jean-Georges Beverly Hills, Patina Restaurant, Providence, Spago Beverly Hills and The Bazaar by José Andrés. Participating restaurants and menus can be found at discoverlosangeles.com/dinela-los-angeles-restaurant-week/.

Same Same dineL.A. menu

Enjoy two courses, one dessert and one glass of wine for $29 per person. At one of Silver Lake’s best Thai restaurants, chef Katy Noochlaor and Annie Daniel prepare their traditional family Thai recipes, including dim sum made with pork, shrimp and crispy garlic. The menu also features the pineapple and beef panang, a sweet and spicy red curry with brown jasmine rice. 2835 Sunset Blvd., (213)273-8424.

Baldoria dineL.A.

Located in Little Tokyo, Baldoria will offer a $15 dineL.A. lunch that includes an appetizer, choice of one signature pizza and dessert. The three-course dineL.A. dinner includes citrus-stuffed endive with goat cheese, toasted almonds and honey. The spicy fried chicken is served with jalapeño cornbread and chili honey. Finish with a fresh ricotta cheesecake. The dineL.A. dinner menu is $29. 243 S. San Pedro St., (213)947-3329.

Lost at Sea dineL.A. specials

In Pasadena, chef Tim Carey cooks up a $15 dineL.A. seafood lunch and $39 dinner deal at Lost at Sea. The lunch menu includes a smoked salmon sandwich and chopped Caesar salad. The dinner menu includes an octopus crostino, king salmon and butterscotch pot de crème. Santos Uy, wine director of the restaurant, pours small production wines that are naturally produced by artisans from all over the globe, as well as offers a selection of local craft beers. 57 Holly St., (626)385-7644.

Cigar and spirits at Mr. C Beverly Hills

The Italian-inspired hotel is hosting a poolside Tabac Cigar Night on Sunday, Jan. 14 from 7 to 10 p.m. Cigar aficionados and novices can enjoy cigars surrounded by warmers for a cozy outdoor experience around the yacht-like pool deck. Guests receive two cigars, such as the award-winning “Flor de las Antillas” by legendary cigar-maker Jose “Pepin” Garcia, of My Family Cigars, and “Flor de Selva Maduro Toro” by Maya Selva Cigars. The event will also feature Moet Hennessey Master Blender’s Selection No. 2. Chefs will make a selection of Cipriani small bites available for purchase à la carte. Tickets are $50 per person if purchased before Jan. 5, and $75 after that date and at the door. 1224 Beverwil Drive, (877)334-5623.

Dinner on ICE

A unique evening of outdoor gourmet dining and ice skating will be held Jan. 16 from 7 to 10 p.m. at ICE at Santa Monica. Guests will enjoy a five-course menu prepared by “MasterChef” runner-up Derrick Fox, as well as cocktail pairings and a wine bar. A limited number of tickets are available for $100. Tickets include skate rental fee, dinner and bar. ICE at Santa Monica is a premier 8,000-square-foot outdoor skating rink located on corner of Fifth Street and Arizona Avenue. For information and tickets, visit dinneroniceSM.com.